Lemon Layer Cake

Directions

1. 1
   Preheat oven to 350°F.
2. 2
   Grease two 8- or 9-inch round cake pans.
3. 3
   Line with waxed paper; grease paper.
4. 4
   In a medium bowl, sift together flour, baking powder, and salt.
5. 5
   In a large bowl, beat together butter, sugar, and eggs with electric mixer at high speed until light and fluffy, about 3 minutes.
6. 6
   Beat in lemon rind and juice.
7. 7
   Add flour mixture to creamed mixture alternately with milk, beating between each addition just until well mixed.
8. 8
   Pour into prepared pans.
9. 9
   Bake for 35 minutes, or until centers spring back when lightly pressed with finger tip.
10. 10
    Cool in pans on wire racks for 10 minutes; loosen around edges with knife; turn out onto wire racks; cool completely.
11. 11
    For frosting: Beat butter in a medium bowl with electric mixer until soft.
12. 12
    Stir in lemon rind; beat confectioners sugar alternately with lemon juice until smooth and spreadable.
13. 13
    (makes enough frosting for one two-layer cake).